Name: Grilled Chicken Breast with Crunchy Vegetable Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 ounces Chicken Breast; 1 cup chopped Green Cabbage; 0.5 cup shredded Carrots; 1 tablespoon Sliced Almonds; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Apple Cider Vinegar; 1 teaspoon Dijon Mustard; 1 tablespoon chopped Green Onion

Grilled Chicken Breast with Crunchy Vegetable Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Vegetable Slaw

Tender chicken breast grilled with lemon and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette with toasted almonds.

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NUTRITION

Protein

38.3g

Fat

17.8g

Carbs

13.3g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Breast

1 cup chopped Green Cabbage

0.5 cup shredded Carrots

1 tablespoon Sliced Almonds

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon chopped Green Onion

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PREPARATION

1
Preheat a grill or non-stick skillet over medium-high heat.
2
Season the chicken breast with a pinch of salt, black pepper, and a squeeze of fresh lemon juice.
3
Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.
4
In a small jar or bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create the dressing.
5
In a large mixing bowl, combine the shredded cabbage, carrots, and chopped green onions.
6
Pour the dressing over the vegetable mixture and toss thoroughly to ensure everything is evenly coated.
7
Once the chicken is cooked, let it rest for 3 minutes before slicing it into thin strips.
8
Place the crunchy slaw on a plate, top with the sliced grilled chicken, and garnish with the toasted almonds for a final crunch.